This simplest method uses flour and water, which, if maintained or ‘fed’ correctly and regularly, can be kept indefinitely.

Natural yoghurt gives this sourdough ... to the starter with the water and the milk. Cover and leave at warm room temperature for 12-24 hours. On day five the starter should be quite active ...

Active yeast means lots of gas bubbles ... This doesn’t mean white flour can’t work for a sourdough starter, but if you’re having trouble, using other flours might increase your yeast ...

This visual abstract shows the findings of Korem et al. who performed a crossover trial of industrial white or artisanal sourdough bread consumption and found no significant difference in clinical ...

Sourdough starter ... To feed or maintain your starter, stir down the active starter. Weigh 113g of the active starter into a medium bowl and clean the storage container. Stir in 113g of both ...

Once you’ve mastered the art of the starter, you can try your hand at sourdough loaves that are much more inventive than the plain versions you’re probably familiar with. “Plain white ...